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String Beans Age Recipe

Name: Irashiai Sushi Pub Japaneses STRING BEANS AGE Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 lb fresh string beans (trimmed, ends removed); 1 cups vegetable oil (for frying); 0.5 cups cornstarch; 0.25 cups all-purpose flour; 0.5 tsp baking powder; 0.5 cups cold water; 1 each large egg (optional, for batter adhesion); 1 tsp salt; 0.5 tsp ground black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp sesame oil (for finishing); 0.25 cups pineapple juice (preferably unsweetened); 2 tbs soy sauce; 1 tbs rice vinegar; 1 tbs gochujang (Korean chili paste) or Sriracha for milder; 1 tbs honey; 1 tsp minced fresh ginger; 1 tsp minced garlic; 1 tsp toasted sesame seeds; 2 tbsp scallions (thinly sliced); 0.25 tsp red pepper flakes (optional, to taste)

Inspired by Irashiai Sushi Pub Japanese

Time35m

Serves4

fried seasoned string beans. Served with spicy Hawaiian sauce

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Ingredients

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String Beans

1 lb fresh string beans (trimmed, ends removed)

1 cups vegetable oil (for frying)

1/2 cups Cornstarch

1/4 cups 00 bread flour

1/2 tsp Baking powder

1/2 cups cold water

1 each large egg (optional, for batter adhesion)

1 tsp Celtic sea salt

1/2 tsp ground black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp sesame oil (for finishing)

Spicy Hawaiian Sauce

1/4 cups pineapple juice (preferably unsweetened)

2 tbs Aged soy sauce

1 tbs Rice vinegar

1 tbs gochujang (Korean chili paste) or Sriracha for milder

1 tbs Honey

1 tsp minced fresh ginger

1 tsp minced garlic

1 tsp toasted sesame seeds

2 tbsp scallions (thinly sliced)

1/4 tsp red pepper flakes (optional, to taste)

Method

String Beans

Prep beans

Wash and thoroughly dry the string beans. Trim both ends and pat dry with paper towels. Dry beans are important so the batter adheres and oil doesn’t splatter.

Make batter

In a medium bowl combine cornstarch, all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder. Whisk to combine. In a separate small bowl beat the egg with cold water, then pour into the dry mix and gently whisk until a slightly lumpy batter forms (do not overmix). If batter is too thick to coat beans, add up to 1 tablespoon cold water. Batter should be thick enough to cling but not paste-like.

Heat oil

Pour about 1 to 1 1/4 cups vegetable oil into a deep skillet or medium deep pot (enough for shallow-frying/half-submersion) and heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises immediately.

Coat and fry beans

Working in small batches (to avoid crowding), toss a handful of trimmed beans into the batter to coat evenly, then gently shake off excess and carefully place into the hot oil. Fry 2–3 minutes per batch, turning once, until the batter is crisp and light golden. Avoid over-browning — you want a crisp exterior and tender-crisp interior. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Repeat with remaining beans.

Season and finish

While still hot, transfer fried string beans to a large bowl, drizzle with the sesame oil, and toss gently to distribute. Taste and adjust salt/pepper if needed. Keep warm until serving.

Spicy Hawaiian Sauce

Combine sauce ingredients

In a small saucepan or bowl combine pineapple juice, soy sauce, rice vinegar, gochujang (or Sriracha), honey, minced ginger, and minced garlic. Whisk together until smooth.

Simmer (optional)

For a slightly thicker, melded sauce, bring the mixture to a gentle simmer over medium-low heat for 3–4 minutes, stirring constantly, until slightly reduced and glossy. Remove from heat and let cool 1–2 minutes. If you prefer a raw fresher sauce, skip simmering and use as-is.

Finish and garnish

Stir in toasted sesame seeds and sliced scallions. Taste and adjust heat with red pepper flakes or more gochujang/sriracha, and sweetness with a touch more honey if desired. Transfer to a serving bowl or drizzle over the fried string beans.

Assembly & Serving

Arrange the fried string beans on a platter. Serve the Spicy Hawaiian Sauce on the side for dipping or lightly drizzle a few tablespoons over the beans just before serving so they remain crisp. Garnish with additional sliced scallions and a sprinkle of sesame seeds if desired.